“Decadent Vegan Venezuelan Chocolate Pudding Cake (Tres Leches Style) – A Heavenly Dessert for Your Senses”
This vegan take on a classic Venezuelan dessert combines the flavors of three milks with rich chocolate for a heavenly treat. The recipe is easy to follow and perfect for special occasions or as a sweet indulgence at home.
Allergens
N/A
Ingredients
- 1. 1 cup almond milk 2. 1/2 cup coconut milk 3. 1/4 cup soy milk 4. 1 cup coconut sugar 5. 1/2 cup unsweetened cocoa powder 6. 1/4 teaspoon salt 7. 1 teaspoon vanilla extract 8. 1 tablespoon cornstarch 9. 2 cups vegan chocolate chips
Instructions
- In a medium saucepan, combine almond milk, coconut milk, and soy milk over medium heat. Bring the mixture to a gentle simmer.
- In a separate bowl, whisk together coconut sugar, cocoa powder, salt, vanilla extract, and cornstarch.
- Gradually add the dry ingredients into the warm milk mixture while continuously stirring to avoid lumps. Continue stirring until the pudding thickens.
- Remove the saucepan from heat and fold in vegan chocolate chips using a spatula.
- Pour the pudding into two individual serving dishes and refrigerate for at least 2 hours or until set.
Chef’s Insight
This recipe perfectly captures the essence of Venezuelan cuisine while catering to a vegan diet, ensuring everyone can enjoy this delicious dessert.
Notes
Ensure using high-quality, vegan chocolate chips for the best taste and texture.